Savory meets sweet in this butternut squash couscous salad with chopped kale, roasted butternut squash, turmeric pearl couscous, apples, and more. Every bite tastes divine-3 different dressing options for all dietary needs. You will love this butternut squash couscous salad recipe.
Even though Autumn is coming to an end, and winter is almost here, I'm still craving butternut squash and other fall goodies. So, today I made a butternut squash couscous salad for dinner. I love butternut squash and its versatility for so many recipes. Not only is butternut squash in season and inexpensive, but it brings a unique savory component to recipes. So then, I added some crunchy, colorful, and sweet ingredients to make the best Autumn butternut squash couscous salad recipe I've ever tasted.
Jump to:
In Arizona, farmer's markets open at the beginning of fall through early summer. I love spending the weekend pursuing the various farmer's markets around town. Although the grocery store supply of butternut squash is scarce, I found beautiful butternut squash at the market. And then I came across turmeric pearl couscous, which is yellow and vibrant!
As often as possible, I include hearty and satisfying salads in my weekly meal plan. What's unique about this salad is the nutrient-dense ingredients and the combination of vegetables, fruits, and whole grains for a balanced meal.
What is Turmeric Pearl Couscous?
Pearl Couscous with Turmeric, also traditionally known as Israeli Couscous, is named for its unique shape. The pasta is formed into small spheres, then toasted in an open-flame oven, and flavored with turmeric. This toasting process allows the pasta to absorb liquid without falling apart. And, this unique pasta contains wheat flour and turmeric.
This superfood pasta packs a beautiful punch, providing 7g of protein, 3g of fiber, 18mg of calcium, 4mg of iron, and 210 mg of potassium in every serving for any meal of the day.
Salad Ingredients
- Kale: I love kale chopped finely and added to a salad. When chopped, kale is easier to digest and eat.
- Butternut Squash: Roasted butternut squash is sweet and perfect for this couscous salad recipe.
- Turmeric Pearl Couscous: I found Turmeric pearl couscous at Trader Joe's in the pasta section.
- Red Onion: Red onion is sweet and flavorful and offers a beautiful color to the salad.
- Honeycrisp Apple: Honey-crispy apples are my favorite because they are sweet and flavorful.
- Lemon juice: Lemon juice helps keep the apples from turning brown once cut.
- Dried Cranberries: Most dried cranberries contain oil, so look for a brand, such as this one, that is oil and sugar-free.
- Cinnamon and Spice Pecans (optional garnish): These pecans are seasoned with cinnamon and cayenne pepper, adding a savory component to the salad.
Salad Ingredient Substitutions
- Choose different greens of choice. If choosing a less firm type of green, do not dress the salad until ready to serve.
- Sweet potatoes are often used as a substitute for butternut squash.
- Use regular pearl couscous.
- Green onions work well as a substitute for red onions in this recipe.
- Any sweet apple works well in this butternut squash couscous salad recipe.
- Bottled lemon juice works if you don't have fresh lemon juice.
- Dried cherries or any dried berry replaces dried cherries.
- Skip the nuts or choose your favorite nuts.
Dressing Options
There are many ways to get that creamy texture with or without nuts for those who love creamy dressing.
Cashews, almonds, sunflower seeds, and other nuts provide ways to attain a creamy texture.
But many people avoid nuts for a variety of reasons. For that reason, I've included different dressing options.
Maple Dijon (raw cashews, almonds, or sunflower seeds)
- Raw cashew, almonds, or sunflower seeds
- Water
- Maple Syrup
- Dijon Mustard
- Liquid smoke (I used hickory flavor)
- Apple cider vinegar
Maple Dijon (silken tofu)
- Silken Tofu
- Water
- Maple Syrup
- Dijon Mustard
- Liquid smoke
- Apple cider vinegar
Maple Dijon (nut-free/soy-free)
- Apple sauce (unsweetened, natural)
- Water
- Maple Syrup
- Dijon Mustard
- Liquid smoke
- Apple cider vinegar
How to Make Roasted Cinnamon and Spice Pecans
To make oil-free roasted nuts, begin with organic raw nuts.
Next, toss the nuts in maple or date syrup instead of oil. Then toss in a sweet and spicy mix of spices:
- Maple Syrup: Maple syrup provides sweetness and a way for the spices to adhere to the nuts without using oil.
- Cinnamon: Ground cinnamon is delicate and sweet, creating a subtle flavor while not overpowering the rest of your ingredients.
- Ginger: Ground ginger retains some of that pepper spice and sweetness; its flavor is milder.
- Cayenne: Cayenne pepper gives the spicy aspect of the recipe.
- Sea Salt: A little sea salt enhances the other flavors in the nut recipe.
Recipe FAQs
Yes, I suggest preheating the baking sheet before adding the frozen butternut squash. Sprinkle with seasoning and roast on the lowest rack in a 450-degree oven for 18-20 minutes.
Israeli Couscous is larger than traditional couscous. Traditional couscous is grainier and similar to rice, whereas Israeli Couscous is the size of whole peppercorns and has a nuttier and chewy texture.
Pearl couscous has a mild nutty flavor. Its texture is slightly firm and small in size, similar to orzo pasta. Because pearl couscous is toasted, its chewy texture absorbs flavors well.
Tips
- For those who struggle digesting kale, if chopped finely and dressed in advance, kale transforms into one of my favorite greens.
- A lot of dried fruits contain oil. Always read the labels on packages, and don't assume products like dried fruit do not have oil. Company's like My Berry Organics sells oil-free, unsweetened dried fruit.
- Dressing the salad in advance also helps to ensure the Couscous doesn't stick together.
- The nuts, if added, should not be added t the salad until ready to serve.
- For additional protein, consider adding Tofu Feta Cheese.
Try this butternut squash couscous recipe for a sweet and savory salad for lunch or dinner.
Great Vegan Salads to Try
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📖 Recipe
Butternut Squash Couscous Salad
Ingredients
Salad Ingredients
- 2 bunches kale finely chopped (or sub greens of choice)
- 2 cups cubed and roasted butternut squash
- 1 cup turmeric pearl couscous uncooked
- ½ red onion cut into slivers
- 2 Honeycrisp or sweet apples cut into cubes and tossed in 1 Tablespoon of lemon juice
- ½ cup unsweetened dried cranberries
- ½ cup cinnamon spicy pecans garnish
Cinnamon Spice Pecans
- ½ cup raw organic pecans
- ½ Tablespoon maple syrup or date syrup
- ½ teaspoon salt cinnamon, ginger
- ¼ teaspoon cayenne
Maple Dijon (raw cashews, almonds, or sunflower seeds)
- ½ cup raw cashew almonds, or sunflower seeds
- ½ cup water
- 2 Tablespoons maple syrup or date syrup
- 2 Tablespoons dijon mustard
- 2 teaspoons liquid smoke I used hickory flavor
- ¼ cup apple cider vinegar
Maple Dijon (silken tofu)
- ½ cup silken tofu
- ½ cup water
- 2 Tablespoons maple syrup
- 2 Tablespoons dijon mustard
- 2 teaspoons liquid smoke
- ¼ cup apple cider vinegar
Maple Dijon (nut-free/soy-free)
- ¼ cup applesauce unsweetened, natural
- ½ cup water
- 2 Tablespoons maple syrup
- 2 Tablespoons dijon mustard
- 2 teaspoons liquid smoke
- ⅛ cup apple cider vinegar
Tofu Feta Cheese (optional)
- ½ cup tofu feta cheese
Instructions
Roasting Butternut Squash
- Remove the skin from the butternut squash with a peeler or knife.
- Preheat oven to 400 degrees.
- Cut into similar-sized cubes (about 1 inch).
- Prepare a baking sheet with parchment paper or a silicone baking mat.
- Sprinkle with 1 teaspoon of garlic powder and 1 teaspoon of onion powder.
- Roast for 30-35 minutes.
- While the butternut squash roasts, cook the couscous.
- Remove from the oven and allow to cool completely.
Cooking the Couscous
- In a large saucepan, bring 1 ½ cups water to a boil.
- Add 1 teaspoon salt and stir.
- Stir in 1 cup of pearl couscous; stir.
- Cover and reduce temperature to simmer.
- Cook for 8-10 minutes, stirring occasionally.
- Remove from the heat, drain in a colander, and rinse with cool water, tossing to cool all the pasta.
- Set aside.
Cinnamon Spice Pecans (optional)
- Preheat the oven to 375°F. Spray the baking sheet pan with nonstick baking spray.
- Place raw pecans in a bowl and add maple syrup.
- Toss to coat. I used my hands.
- Combine the spices in a small bowl and stir.
- Pour the nuts into a single layer on the prepared sheet pan with parchment paper or a silicone baking mat.
- Sprinkle with the combined spices.
- Roast 12-15 minutes.
- Remove from the oven.
- While cooling, break up any large pieces.
- Store in an airtight container for up to 1 month.
Dressing
- Choose a dressing option.
- Place all ingredients into a high-speed blender.
- Blend until smooth.
- Place the dressing into the refrigerator to chill.
Preparing the Salad
- Cut apples and toss in a separate bowl with 1 Tablespoon of lemon juice and set aside.
- Chop the kale finely (or another choice of greens).
- Place green on the base of a large tray or individual bowls.
- Add cooled butternut squash, couscous, and red onion slivers.
- Drain excess lemon juice from cut apples; add apples to the salad.
- Add dried unsweetened cranberries.
- Toss in chosen dressing.
- When ready to serve, toss again, and add spicy cinnamon pecans (optional).
Notes
- Nutrition is calculated with the cashew version of the dressing.
- If chopped finely and dressed in advance, kale transforms into an easily digestible green for those who struggle to digest kale. However, substitute greens of choice if desired.
- If using frozen cubed butternut squash instead of fresh, I suggest preheating the baking sheet before adding the frozen butternut squash. Then, sprinkle with seasoning and roast on the lowest rack in a 450-degree oven for 18-20 minutes.
- If using other greens, do not dress the salad until ready to serve.
- A lot of dried fruits contain oil. Always read the labels on packages, and don't assume products like dried fruit do not have oil. Companies like My Berry Organics sell oil-free, unsweetened dried fruit.
- Dressing the salad in advance also helps to ensure the Couscous doesn't stick together.
- The nuts, if added, should not be added t the salad until ready to serve.
- For additional protein, consider adding Tofu Feta Cheese.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Alyssa
This was a flavor bomb!! I didn't have a couple of the ingredients on hand so I used barley instead of couscous and walnuts instead of pecans. Absolutely delicious...thank you for this recipe. It's a keeper!
Kathy Carmichael
Hi Alyssa, I'm so glad you liked it. Great idea with the barley. I will try it, and I love the walnut substitute as well. I appreciate the feedback.
Jacqui
This is such a great recipe! The perfect healthy balance to all those indulgent winter and fall comfort foods.
Kathy Carmichael
Hi Jacqui, I'm so glad you like the recipe. Thank you for your feedback. I appreciate it.